Page 28 - Spring2010

Living with Phytic Acid

Preparing Grains, Nuts, Seeds and Beans

for Maximum Nutrition

by Ramiel Nagel

P

hytic acid in grains, nuts, seeds and beans represents
Ramiel Nagel a serious problem in our diets. This problem exists
is author of because we have lost touch with our ancestral heri-
Cure Tooth
Decay, tage of food preparation. Instead we listen to food gurus
which teaches and ivory tower theorists who promote the consumption
people how to
remineralize of raw and unprocessed “whole foods;” or, we eat a lot of
and repair tooth high-phytate foods like commercial whole wheat bread
cavities with real and all-bran breakfast cereals. But raw is definitely not
food (www.
curetoothdecay. Nature’s way for grains, nuts, seeds and beans. . . and
com) even some tubers, like yams; nor are quick cooking or
and Healing Our
Children rapid heat processes like extrusion.
in which you can Phytic acid is the principal storage form of phosphorus in many plant
learn how to have tissues, especially the bran portion of grains and other seeds.It contains the

vibrantly healthy mineral phosphorus tightly bound in a snowflake-like molecule. In humans
children and animals with one stomach, the phosphorus is not readily bioavailable. In
with good food
and conscious addition to blocking phosphorus availability, the “arms” of the phytic acid
parenting (www. molecule readily bind with other minerals, such as calcium, magnesium,
healingourchildren. iron and zinc, making them unavailable as well. In this form, the compound
net). is referred to as phytate.
28 Wise Traditions SPRING 2010